tarte aux oignons

AUTHOR
Pat Ware
DIFFICULTY
very easy
RATING
3 2
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 12
  • 300 g + some flour
  • 150 g cold + some butter
  • 5 Eggs (Gr. M)
  • 7-10 Tbsp salt and pepper
  • 50 g streaky smoked bacon
  • 750 g Onions
  • 1 TEASPOON Oil
  • 250 g Fresh cream
  • 75 ml Milk
  • baking paper
  • 7-10 Tbsp dried pulses

Directions

  1. 1

    For the short pastry, knead 300 g flour, 150 g butter in pieces, 1 egg, 1 pinch of salt and 2 tablespoons of ice-cold water, first with the dough hooks of the mixer, then with your hands to form a smooth dough. Cover and chill for about 30 minutes.

  2. 2

    In the meantime, dice the bacon. Peel the onions and cut them into thin rings. Heat the oil in a pan. Fry the bacon in it for 3-4 minutes until crispy, take it out. Fry the onions in 2-3 portions in hot frying fat at low heat for about 10 minutes until they are glassy, they must not get brown.

  3. 3

    Let it cool down.

  4. 4

    Grease a tart mould with a removable base (approx. 28 cm Ø) and dust with flour. Preheat the oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Roll out the dough on a little flour until round (approx. 32 cm Ø).

  5. 5

    Line the mould with it and press it on the edge to a height of approx. 2 cm.

  6. 6

    Place baking paper on the dough and fill with the pulses. Bake blind in a hot oven for about 10 minutes (stabilises the edge of the dough). Then remove the pulses together with the baking paper.

  7. 7

    Bake the dough for 8-10 minutes. Then remove from the oven.

  8. 8

    Whisk the crème fraîche, milk and 4 eggs. Season with salt and pepper. Spread the onions on the dough, sprinkle with bacon. Pour egg icing over it. Bake in a hot oven at the same temperature for 30-40 minutes.

Nutrition Facts

KCAL
340 kcal
CARBS
22 g
FATS
23 g
PROTEINS
8 g